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Tag Archives: leftover recipes

Wondering what to do with all the leftover turkey? Try this easy recipe using your turkey to make a delicious pad thai. It’s a light and refreshing dish, especially after the over indulging on Thanksgiving. Give it try. If you don’t have left over turkey save the recipe for when you have leftover chicken or for a fast weeknight dinner use a store bought roasted chicken.

From by the bay wishing you delicious leftover food memories!

Maryann

Turkey Pad Thai

Serves 6

Ingredients for Sauce

4 tablespoons lime juice

3 tablespoons fish sauce

5 tablespoons sugar

1/4 teaspoon red chili flakes

Ingredients Pad Thai

4 tablespoons canola oil

2 garlic cloves, minced

1 tablespoon shallots, chopped

1 cup shredded turkey meat

2 eggs, lightly beaten

1 package pad Thai brown rice noodles, cooked according to directions

5 ounces bean sprouts

1 cup chopped napa cabbage

Ingredients to garnish

1/4 cup cilantro leaves, chopped

1/4 cup roasted peanuts, chopped

1/4 cup scallions, sliced thinly

1 lime cup into wedges

Directions

In a small bowl place all the ingredients for the sauce, whisk well and set aside. Heat 2 tablespoons of oil in a large saute pan. Add garlic, shallots and turkey. Heat for 1 to 2 minutes until the garlic and shallots are softened. Set aside. Heat remaining oil, then add the eggs and scramble, reduce heat and add sauce, cabbage and noodles. Mix well. Add back the turkey mixture along with bean sprouts and mix well again. Turn pad Thai on to a platter , top with garnish and serve immediately.

Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!

In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

One of the best parts of Thanksgiving is figuring out what to make out of your leftover turkey. I know this might appear as too obvious, a turkey salad sandwich, but it’s not just a turkey salad sandwich. First, I would be perfectly happy eating the turkey salad, but when you combine it with a great thick fresh bread, some dressed spinach leaves and crumbled blue cheese, it’s almost a special event! Make sure you buy a turkey large enough to have enough leftover to make this delicious sandwich!

I think people fall into one of two categories at Thanksgiving – those who love leftovers and those who hate them. I fall into the love category. Although Thanksgiving lends to alot of food in the house, I love the challenge of trying to make something new out of what is left. Many times I enjoy just reheating dinner from Thursday, but it’s more fun to fiddle around with the ingredients so that it becomes a dish you would just love to eat at any time of the year. The first recipe is my take on a post thanksgiving day sandwich. I use a nice sliced brioche bread and make a cranberry mayonnaise using leftover cranberry sauce. It’s layered up with turkey, pear slices, brie and proscuitto. The brie and proscuitto are leftover from my Thanksgiving cheese platter that I serve accompanied by fruit – including of course some pears. The second dish is Hunter Stew with turkey. This is a french stew that typically uses chicken. Instead, I made a stew of mushrooms using some of the leftover turkey gravy along with chicken stock and then add the cooked turkey at the end. You’ll love this dish. If you don’t have gravy leftover just add another cup of chicken stock along with 1/2 cup of white wine and increase the amount of flour by another two tablespoons. If you know any leftover haters, these recipes could convert them!

From by the bay wishing you the happiest thanksgiving and fond food memories!
Maryann

Turkey Panini with Cranberry Mayonnaise

Serves 1

2 slices brioche bread

1 tablespoon butter

1 tablespoon cranberry mayonnaise
2 slices turkey
2 thin slices pear

1 slice proscuitto ham

2 tablespoons softened brie cheese, no rind

Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the cranberry mayonnaise, add the turkey , then pear, proscuitto. Last spread the brie across the top of the proscuitto. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.

Heat in a dutch oven butter and olive oil. Add garlic, shallots and rosemary and saute for about 5 minutes until softened. Add the mushrooms and saute for another 8 to 10 minutes until mushrooms are also softened and brown. To this add the flour and stir, saute for another minute then add the tomato paste , gravy , broth, bay leave and thyme. Bring to a boil, reduce heat and simmer covered for about 30 minutes. Add the turkey and cook long enough for the turkey to warm in the gravy. Add salt and pepper to taste. Garnish with chopped parsley. Serve immediately accompanied with egg noodles.

When I was in Nashville earlier this year, I immediately fell in love with the city, music and food. I stayed at the legendary Hermitage Hotel. The famous Oak Bar in the hotel is known for it’s pimento grilled cheese sandwich. We would spend the day exploring all the different parts of the city and then come back to home base the Hermitage and relax in at the Oak Bar. So now that I’m back home, I needed to recreate my own sandwich inspired by this Nashville favorite and to remind me of my great vacation. What better time than Thanksgiving weekend to relive my good times with a little food memory. The result is this yummy sandwich all gooey with melted pimento cheese and filled with roast turkey and ham. This is hard to resist.

From by the bay wishing you gooey pimento cheese food memories!

Maryann

Grilled Turkey Ham and Pimento Cheese Sandwich
1 sandwich

Ingredients2 slices brioche bread

1 tablespoon butter

2 tablespoons pimento cheese (recipe follows)
2 slices turkey

2 slices smoked ham

Directions

Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the cranberry mayonnaise, add the turkey , then pear, proscuitto. Last spread the brie across the top of the proscuitto. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.

Pimento Cheese
Adapted from the recipe by Sarah O’Kelley of the Glass Onion of Charleston South Carolina